Indian Rice and Vegetable Stir-Fry
Indian Rice and Vegetable Stir-Fry - Exotic flavors ensnare the senses with this simple stir-fry
Healthy, because
Even smarter
Nutritional values
Vegetables and nuts provide this quick dish with many valuable vitamins, minerals, and fiber.
Different vegetables can be substituted in this recipe easily. Try different combinations and see what you like best!
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 216 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 1 onion
- 3 carrots
- 1 pinch Saffron (0.1 grams)
- 2 Tbsps vegetable oil
- 2 ozs Cashews
- 1 Cinnamon stick
- 6 Cardamom
- 4 cloves
- 2 bay leaves
- 9 ozs Basmati rice
- ½ tsp ground Cumin
- salt
- 1 ¼ pints vegetable stock
- 5 ozs Baby spinach
- 4 Cherry tomatoes
- 11 ozs Peas (frozen)
- ½ Lime
- peppers
- 1 pc fresh Coconut (about 1.5 ounces)
Kitchen utensils
Preparation steps
Peel onion and dice finely. Rinse carrots, trim, peel and cut into small cubes.
Mix saffron in a small bowl with 2 tablespoons of hot water to dissolve.
Heat oil in a large skillet. Add cashews, cinnamon stick, cardamom pods, cloves and bay leaves and cook on medium heat while stirring until fragrant.
Add carrots, onion, rice and cumin and cook over medium heat for 3 minutes, stirring. Season with salt and pour in broth. Bring to a boil, then cover and cook over low heat for 10-12 minutes.
Meanwhile, rinse and drain spinach. Rinse and halve the tomatoes. Mix both with the peas and the rice and cook for another 5 minutes over medium heat.
Squeeze the half lime. Season the rice with lime juice, dissolved saffron, salt and pepper.
Peel the coconut with a vegetable peeler, slice and serve in thin strips over the rice.
